Attiéké is a fermented cassava dish from the Ivory Coast. It consists of only cassava and oil which is processed into a fine grainy product. It is often called cassava couscous and is used as the starchy component of a meal much like a regular couscous or rice.

Attie’ke’ is made from the Cassava / Yuca plant that is found mostly in West Africa and South America. It is prepared from fermented cassava that has been granulated. For the determination of inorganic impurities, 100 g of each sample were shaken for 30 mn in a beaker containing water. The sediment obtained was dried at 105˚C ± 2˚C for 10 min before weighing and expressed as the inorganic impurities. The braised ferment collected from the producer was crushed using a Blender Binatone BLG-555-1.5L-450 blender. The resulting paste was divided into four parts at a weight of one kg. The first part is spread out on a tray covered with aluminium foil and put in the oven (SI4 854 C IX) at 37°C. Under the same working conditions, the second part is placed in the oven (SI4 854 C IX) at 45°C and the third part is exposed to the sun. The last part (remaining fermented cassava dough) is transferred to sterilized bottles, frozen for 24 hours at −80°C, and freeze-dried by a vacuum freeze dryer FD-80-A. 2.3. Determination of Humidity Rate ATTIE’KE’ is a side dish that is native to the Ivory Coast, West Africa. However, it is also eaten in Liberia and the western part of Ghana. Heat the oil and sauté onions. Season with LadyNOD GPS and add the pasta sauce until it bubbles. In a plate, put the Ivorian Food Recipe of Attieke Poisson with Attieke, kale onion tomato salad, fried fish and tomato sauce topped with some slice scotch bonnet for those who love spicy like me.

ISO-15214. Microbiology of Food and Animal Feeding Stuffs—Horizontal Method for the Enumeration of Mesophilic Lactic Acid Bacteria—Colony Count Technique at 30°C. p. 5. To make gari, one essentially follows a similar process as forattiéké. Peel, wash, grate, ferment for two to three days. Lets pause here for a minute to talk about taste and length of fermentation. The longer the fermentation, the more sour the result and the less starchy the gari. Once this stage is concluded, the next steps are pressing and sieving the gari. Now instead of steaming forattiéké, it is fried in a dry pan. Another differentiator beyond the taste is the addition or not of palm oil. Without it, your gari is a creamy-white meal. The analyzed attiéké samples contained neither ochratoxins nor aflatoxins. Yandju et al. [37] , found toxigenic moulds involved in the softening of cassava roots during low-moisture fermentation. But, Kastner et al. [41] did not found any contamination of aflatoxins among Côte d’Ivoire traditional inoculum. Only trace amounts of up to 0.2 mg/kg ochratoxins were present in some samples. The main toxigenic moulds are A. parasiticus, A. flavus,A. ochraceus, A. carbonarius,P. verrucosum, P. nordicum [39] - [41] . well as the burying underground of cassava dough as being the main process operation that govern the impurities rate. Indeed, during the peeling of the roots, the producers don't remove the central cylinder like Benin’s producers [20] which increase the organic impurities value. The weak value of inorganic impurities showed an important reduction comparatively to previous results [27] . Sotomey [20] found a similar value in average and the Côte d’Ivoire norm recommends some values ranged from 75% to 85%. Microorganisms counts of this study are less than those of the previous works [9] [11] [28] . Bambara-speaking merchants, on the other hand, spread the word atchèkè, while the French settlers transformed the name into attiéké. In the streets of the country, however, the name is often pronounced tch(i)eke, with the initial letter removed. How is attiéké made?

Bitter cassava, a tuber that is poisonous because it contains cyanide. It therefore cannot be consumed directly. It must undergo a pre-treatment with water before it is processed. With it are produced flour, starch, semolina, and tapioca. The imported cassava fermented dough has generally the highest content in acidity. This could be explained by the species of microorganisms associate in cassava dough fermentation [9] . There is a significant difference of cassava fermented dough acidity among producers and also from one production to another. And, according to the nature of the inoculum used, there is also a significant difference of the cassava dough acidity and it microbial charge.

For Abacha, cassava tubers are peeled, boiled, shredded/grated on a special grater and then soaked in water overnight. The following day, the shreds are rinsed and drained before being sun-dried. Puffed cassava – delicious, delicious, delicious. I tried this in Cotonou and fell in love. The process must be similar to that for tapioca. However, the grains are often lightly sweetened prior to being sold/ One of my favorite ways to use Attiéké is in salads. It adds a nice texture and tangy flavor that pairs perfectly with fresh veggies and a zesty dressing. You can also use it as a base for grain bowls or stir-fries. The possibilities are endless! The analytical method used was based on liquid extraction with purification (5 g of sodium chloride + 125 ml of methanol extraction solution), followed by analysis by high-performance liquid chromatography with fluorescence detector (HPLC/FLD) and a photochemical post-column reactor according to ISO 16050 [19] .